Grilled BBQ Shrimp with Citrus Corn Salad

Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 152 Calories

Ingredients

• 1 cup thinly sliced celery
• ½ cup diced red bell pepper
• ½ cup chopped fresh cilantro
• 2 tablespoons lime juice
• ¼ cup diced red onion
• 1 teaspoon ground black pepper, or more to taste
• 1 (16 ounce) package frozen corn
• 1 cup halved grape tomatoes
• 1 sheet Reynolds Wrap® Heavy Duty Aluminum Foil
• 10 each large or jumbo raw shrimp, peeled and deveined (tails left on)
• ¼ cup finely chopped fresh cilantro
• 1 teaspoon sea salt, or more to taste
• 3 tablespoons barbeque sauce, or more as desired
• 4 tablespoons lime juice, or more to taste
• 1 teaspoon apple cider vinegar, or more to taste

Recipe Instructions

Step 1

Set grill to medium heat.

Step 2

Clean and remove shell from shrimp (leaving tail on).

Step 3

In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).

Step 4

Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.

Step 5

Place packet on grill and allow to cook 6 to 8 minutes.

Step 6

Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.

Step 7

Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.